Pan Roasted Veal Stuffed With Spinach Food

STUFFED VEAL ROAST

Steps:

• Preheat oven to 375°F.
• Place the mushrooms, the 1/2-box defrosted spinach, leaves from the rosemary sprigs, olives, orange zest, and lemon zest into the bowl of a food processor fitted with a metal blade. Pulse to combine to a paste.
• Untie the roast. Season both sides with salt and pepper. Spread the stuffing paste evenly over the surface of the veal, generously covering it.
• Reroll the roast and tie it just tightly enough to secure; don't tie too tightly or the filling will all ooze out. The filling will be visible.
• Heat the olive oil in a large skillet. Add the veal roast and sear on all sides until the meat is a deep golden-brown. Place the seared roast into a roasting pan.
• In a small bowl, mix the honey, apricot preserves, and mustard. Rub all the meat surfaces with a thick coating of the apricot-honey mixture, reserving some mixture. Bake for 1 hour, covered. Remove the roast from the oven and baste with remaining apricot-honey mixture. Return to the oven, uncovered, for 15 more minutes. Allow the roast to stand for 10 minutes before slicing. The roast should be juicy and slightly pink in the center.

STUFFED AND ROASTED RACK OF VEAL

Steps:

• Preheat an oven to 425 degrees.
• In a bowl combine the spinach with the egg yolks, ricotta, bread crumbs, salami, garlic,
• 1 teaspoon salt and pepper. Mix well and as smooth as possible. Set aside. Make a pocket in the rack into which the stuffing will go by using a very sharp knife to make an incision in the center of the eye of the rack. Push the knife tip in and insert the knife the entire length of the rack but do not let it come out the other side.
• Remove the knife and insert the handle of a wooden spoon. Work the spoon handle back and fourth to create a pocket or gap that runs from one end of the rack to the other.
• Place the stuffing into a pastry bag fitted with a plain tip. Insert the pastry bag in the pocket of veal and gently squeeze the bag. Using the wooden handle again push the stuffing down as far as it will go and work the stuffing down into the meat until it reaches the unopened end of the rack. Continue to alternate between the bag and the plunging wooden spoon and fill the veal completely.
• When the rack is ready to cook rub it with the olive oil and season with salt and pepper.
• Place the rack into a roasting pan and cook for 30 minutes before turning the temperature down to 350 degrees and cook and additional 1 hour and 20 minutes. A meat probe should read 150 degrees before you remove it from the oven.
• Let rest for 20 minutes before carving.

SPINACH AND CHEESE VEAL ROLLATINI

Steps:

• Combine spinach, egg, cheese and 1/4 cup Sauce in medium bowl; set aside.
• Season cutlets, if desired, with salt and black pepper. Evenly top cutlets with spinach mixture leaving 1/4-inch edge; then roll up and secure with wooden toothpicks. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat and brown veal. Add Sauce and reduce heat to medium and cook covered, stirring occasionally, 10 minutes or until veal is cooked. Serve, if desired, with hot cooked pasta or rice.

STUFFED VEAL BREAST WITH SPINACH AND SUN-DRIED TOMATOES

Steps:

• Mix first 5 ingredients, 1 tablespoon marjoram, 1 tablespoon garlic, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and nutmeg in large bowl to blend.
• Preheat oven to 400°F. Place veal breast, pounded side up, on work surface. Sprinkle lightly with salt and pepper. Form ground veal mixture into 8-inch-long, 3 1/2-inch-wide loaf. Place loaf atop breast about 3 inches from 1 long side. Fold short sides of breast over stuffing. Fold long side nearest stuffing over. Roll up, enclosing stuffing. Tie in several places with twine. Fasten each short end with toothpicks. (Can be made 8 hours ahead. Wrap in plastic; chill.)
• Sprinkle veal with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over high heat. Add veal; sauté until brown on all sides, about 10 minutes. Transfer to large roasting pan. Add 1 tablespoon oil, onions, carrots and celery to skillet; sauté until golden, about 15 minutes. Transfer vegetables to pan with veal. Add wine, 2 cups stock, tomatoes with juices, 2 tablespoons marjoram and 1 1/2 tablespoons garlic to roasting pan.
• Roast veal until very tender, turning and basting with pan juices every 30 minutes and adding stock as needed to keep juices halfway up sides of veal, about 2 hours 30 minutes. Remove from oven. Transfer to platter; let stand 30 minutes. Remove twine. Slice veal. Transfer pan juices and vegetables to saucepan; rewarm. Season with salt and pepper. Spoon juices and vegetables around veal.

VEAL BREAST WITH SPINACH STUFFING

Steps:

• Sprinkle the veal breast inside and out with salt and pepper to taste
• Chop together on a flat, heavy surface the half teaspoon dried thyme, half a bay leaf and one teaspoon chopped garlic. Set aside.
• Heat one tablespoon of the olive oil in a skillet and add the finely chopped onion. Cook, stirring, until wilted and add the ground veal and pork. Cook, stirring and chopping down with the side of a heavy metal kitchen spoon to break up lumps in the meats. Add the garlic mixture and mushrooms and cook, stirring, about five minutes.
• Add the spinach and cook until wilted. Add the bread crumbs, ricotta cheese and egg. Add the nutmeg, salt and pepper to taste and pepper flakes. Stir to blend well. Let cool.
• Meanwhile, preheat the oven to 375 degrees.
• Open up the pocket of the breast. Fill the pocket with the mixture. Sew up the pocket all around with string to enclose the filling. Rub the bottom of a baking dish with the tablespoon of corn oil.
• Put the breast in the baking dish and rub it all over with the remaining one tablespoon of olive oil. Place the breast, bone side down, in the baking dish and place in the oven. Bake 30 minutes.
• Add the sliced carrots, celery and coarsely chopped onion. Continue baking 30 minutes.
• Meanwhile, tie the three sprigs of parsley, two sprigs of thyme and remaining bay leaf into a bundle. Add this to the veal.
• Add the tomatoes, wine and garlic clove. Cover the meat loosely with foil and continue baking about 30 minutes.
• Reduce the oven heat to 350 degrees. Remove the foil and baste well. Continue baking 30 minutes. The total baking time is two hours. Transfer the meat to a warm serving platter.
• When ready to serve, add the broth or water to the pan. Bring to the boil on top of the stove. Stir to dissolve the brown particles that cling to the bottom and sides of the pan. Discard the bundle of herbs amd garlic clove.
• Remove the string from the veal. Carve the veal and serve with the vegetables in sauce surrounding the roast.

VEAL ROLLS STUFFED WITH SPINACH AND GRUYèRE

Steps:

• Mash anchovy paste into 4 tablespoons butter in a bowl until combined. Gently pound cutlets to slightly less than 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Pat cutlets dry and season lightly with salt and pepper, then spread 1 1/2 teaspoons anchovy butter over top of each cutlet. (You will have a little butter left over.) Sprinkle 1/4 cup cheese over anchovy butter, leaving a 1/4-inch border, then arrange spinach leaves, overlapping in 1 layer, to cover cutlets. Working with 1 cutlet at a time, arrange with a short side nearest you and roll up tightly, then secure with a wooden pick.
• Put oven rack in middle position and preheat oven to 425°F.
• Pat rolls dry. Heat 2 tablespoons butter in a 12-inch ovenproof heavy skillet over moderately high heat until foam subsides, then sauté veal, turning occasionally, until golden on all sides, about 4 minutes total. Transfer skillet to oven and bake veal until just cooked through, about 5 minutes. Transfer veal with tongs to a platter (reserve skillet) and keep warm, covered.
• Pour off all but 1 tablespoon fat from skillet, then add wine and deglaze skillet by boiling (on stovetop) over high heat, scraping up brown bits, until reduced by half, about 2 minutes. Remove from heat, then add any juices accumulated on platter and swirl in remaining 2 tablespoons butter (not remaining anchovy butter). Cook over low heat until incorporated. Stir in parsley and salt and pepper to taste.

STUFFED BREAST OF VEAL

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside.
• Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside. Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture, and season with paprika, onion powder, garlic powder, salt, and pepper. Place onto a roasting pan, and cover loosely with aluminum foil.
• Bake in preheated oven for 3 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.

VEAL ROAST STUFFED WITH SPINACH, PANCETTA, AND FRITTATA RECIPE

Steps:

• Cook the spinach in a covered 12-inch sauté pan over high heat for 5 minutes. Remove from the pan, rinse, chop, and squeeze dry. Melt 2 tablespoons of the butter in the same pan over medium heat and add the spinach and 1/3 cup of the Parmigiano; cook 5 minutes. Cool and drain off any liquid. In a medium bowl, beat the eggs with the remaining 1/3 cup of Parmigiano. Heat a 10-inch nonstick skillet over a medium flame, add the eggs, and cook until set on both sides, about 2 minutes per side, turning once. Remove this frittata to a plate. Place the veal on a cutting board, smooth side down. Top with the Pancetta, then with the frittata, cutting the frittata as needed to cover it, and finally with the sautéed spinach. Roll lengthwise into a bundle and tie with butcher's string. Heat the olive oil and the remaining 4 tablespoons of butter in a 12-inch sauté pan over a medium-high flame. Add the veal and sear until browned on all sides, about 10 minutes, turning to cook evenly. Add the wine and cook 5 minutes. Add the broth, salt, and pepper. Reduce the heat to medium-low, cover, and cook for 1 hour, or until the veal is firm but not dry and lets out a clear juice when pierced, adding broth as needed. Discard the string, slice thinly, and serve hot, with the pan juices. This recipe yields 6 servings. Preparation Tips: Stuff the veal up to 12 hours ahead and refrigerate.